The characterization of the physicochemical and sensory properties of full‐fat, reduced‐fat and low‐fat bovine, caprine, and ovine Greek yogurt (Labneh)
Author:
Affiliation:
1. Nutrition and Food Science Department American University of Beirut Riad El Solh 1107 2020 Beirut Lebanon
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.89
Reference25 articles.
1. RHEOLOGICAL PROPERTIES OF A CONCENTRATED FERMENTED PRODUCT, LABNEH, PRODUCED FROM BOVINE MILK: EFFECT OF PRODUCTION METHOD
2. Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage
3. The effect of low-fat versus whole-fat dairy product intake on blood pressure and weight in young normotensive adults
4. Dairy products and consumer demand for health foods;Cash B. S.;Adv. Dairy Technol.,2005
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